Blackberry Pie Bars (Printer-Friendly)

Buttery shortbread crust with juicy blackberry filling baked into easy bars.

# What You’ll Need to Cook:

01 - 1 cup unsalted butter, cold, cut into squares

02 - 2 cups all-purpose flour

03 - 1/2 cup granulated sugar

04 - 1/4 teaspoon ground cinnamon

05 - 1 teaspoon lemon zest

06 - Pinch of salt

07 - 4 cups fresh or thawed frozen blackberries, drained

08 - 3/4 cup granulated sugar

09 - 2 tablespoons lemon juice

10 - 2 tablespoons cornstarch

01 - Combine cold butter, flour, sugar, cinnamon, lemon zest, and salt. Pulse in a food processor until mixture resembles coarse crumbs.

02 - Press two-thirds of the dough evenly into a parchment-lined rectangular baking pan to form the crust.

03 - In a bowl, gently toss blackberries with sugar, lemon juice, and cornstarch until evenly coated.

04 - Spread blackberry mixture evenly over the crust. Crumble remaining dough over the filling, leaving it loose for a crumbly texture.

05 - Bake at 350°F (175°C) for 45-50 minutes until topping is light golden brown and filling is set but slightly jiggly.

06 - Allow bars to cool completely before slicing to let the filling set. Refrigerate if needed to speed cooling.

01 - Avoid pressing down the crumb topping to maintain a tender texture.

02 - Rotate the pan halfway through baking for even browning if your oven has hot spots.